Pumpkin Carrot and Blood Orange Soup


Photography Andy Arnfield – The Gourmet Grocer

I just love pumpkin soup, and as blood oranges are in season then what a better way to combine the two. Also I just couldn’t resist the baby pumpkins I found at the market to use as bowls to make this dish extra special


  • 450g pumpkin cut into chunks
  • one onion chopped
  • 4 garlic cloves crushed
  • 300mls blood orange juice and zest
  • 2 tsp olive oil
  • 2 cups vegetable stock
  • 1 large carrot cut into chunks
  • salt and freshly ground black pepper
  • pinch nutmeg
  • Thyme leaves and creme fresh to garnish
  • 2 tbsp thyme, to garnish


1.  Heat 2 tablespoons oil in a large saucepan and cook the onion gently for 5 minutes, until softened.

2.  Add the pumpkin, carrot, orange zest and juice, garlic, and stock. Season to taste. Bring to a boil, lower temperature and simmer for 25 minutes, until vegetables are tender.

3.  Remove the saucepan from the heat and liquidise the soup with a hand-held blender until smooth.

4 Grate in a good pinch of nutmeg, season with salt and pepper and garnish with creme fraiche and thyme leaves

Serve into warm bowls with crusty bread but for a bit of posh I have uses these cute baby pumpkins as bowls.


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